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Seaside Gumbo

September 22, 2010

When I visit my parents, I try to sneak in at least one or two great seafood meals. Particularly during the summer, this means finding something delicious to do with lobster.  I convinced my parents to give this seaside gumbo a shot. It pairs well with the  herb polenta we had the night before.

You will need:

  • 1/2 lb lobster meat (I bought cooked tails, claws and knuckles)
  • 1/4 lb scallops
  • 1/4 lb shrimp, de-veined and peeled
  • 2 T olive oil
  • 2 T butter
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 6 ribs celery, chopped (feel free to include the leafy bits for extra flavor!)
  • 1 small green pepper, seeded and chopped
  • 1 small red pepper, seeded and chopped
  • 6-8 sprigs of fresh thyme
  • 4-6 bay leaves, dried or fresh
  • 2 T flour
  • 2 T + 2 t hot sauce
  • 3/4 c beer (just under 1/2 bottle of ale)
  • 1 c stock
  • 1 can (14 oz) diced tomatoes, lightly drained (fire-roasted add a great flavor)
  • 3/4 c frozen okra, chopped
  • Salt and pepper, to taste

Then you will…

  1. Heat olive oil and butter in a large non-stick skillet with high sides over medium-high heat. Add garlic, onion, celery, green and red peppers, thyme, and bay leaves. Saute about 8 minutes until just turning tender.
  2. Mix in the flour and hot sauce. Cook for an additional 2 minutes. Stir in the beer and allow to cook off halfway.
  3. Stir in the stock, tomatoes and okra, and bring to a light boil. Mix in the scallops and shrimp and cook another 5 minutes or so. You want the shrimp to be pink and firm and the scallops to be cooked through.
  4. Remove from the heat and mix in the cooked lobster meat. Season with salt and pepper to taste.
  5. Remove the bay leaves and thyme stems. Serve with polenta and cold beer!

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